Pan Seared Red Snapper with Cherry Tomatoes

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Ingredients

  • 4 Oyster Bay Snapper Fillets
  • 1½ lbs cherry tomatoes, halved
  • 2 cups sweet corn
  • 2-3 tbsp minced cilantro
  • ¼ cup clarified butter or ghee
  • Olive oil
  • Salt and black pepper to taste

Preparation

  1. Toss cherry tomatoes with oil and salt. Roast at 275°F for 45–60 minutes, until lightly dried and concentrated in flavor.
  2. Halfway through roasting the tomatoes, season the fish generously with salt.
  3. Heat clarified butter in a large sauté pan. Pat the fish dry and sear skin-side down (or presentation side down) over medium-high heat for 6–8 minutes, basting with butter until just cooked through.
  4. Remove the fish and add the corn to the pan. Season with salt, then stir in the roasted tomatoes and cilantro. Cook for 30 seconds and finish with black pepper.
  5. Serve the corn and tomato mixture topped with the fish. Enjoy with rice, potatoes, or crusty bread.